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Ingredients
- recipe makes enough filling for about six dozen bear claws. You can cut the recipe down, but I like to make a big batch because:
- 1/3 1/3 1/3 cup almond paste
- 2 3/4 2 3/4 3/4 cups ground almonds
- 1/2 1/2 1/2 cup white sugar
- 1 1 1 pinch salt
- 2 2 2 tablespoons butter
- 2 2 2 egg whites
- 1/2 1/2 1/2 teaspoon almond extract
- 2 2 2 teaspoons amaretto liqueur
- 3 3 3 pounds puff pastry
- 1 1 1 egg
- 1 1 1 tablespoon water
- 3 3 3 tablespoons sliced almonds, for garnish
- 3 3 3 tablespoons confectioners' sugar for dusting
- Directions
- 8 1/4 to 4 dough at a time, roll it out on a lightly floured surface into a rectangle that is about 8 inches wide and 1/4 inch thick. Trim the edges of the dough. Cut the dough in half lengthwise to make two 4 inch wide strips.
- to 400 oven to 400 degrees F. Line baking sheets with parchment paper.
- ●Fill a pastry bag halfway with the almond filling and pipe a stripe of filling down the center of each strip.
- ●Place the bear claws at least two inches apart on baking sheets. Refrigerate and repeat with the second half of the dough.
- 25 to 30 preheated oven until almonds are toasted and pastry is golden brown, 25 to 30 minutes. Cool and dust with confectioners' sugar right before serving.
- Footnotes
- 1 1) 1) it keeps indefinitely in the freezer
- 2 2) to to harder to make in small quantities (it's more difficult to grind almonds in a food processor in small amounts), and
- 3 3) 3) the filling is delicious in coffee cakes and other baked goods.
Details
Servings 24
Preparation
Step 1
Amount Per Serving Calories: 419 | Total Fat: 26.4g | Cholesterol: 11mg Sodium: 173mg Total Carbs: 36.3g Dietary Fiber: 1.1g Protein: 10.3g
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